Chicken, beans & Egg Salad Recipe
Ingredients
| 3 whole chicken breasts | ||
| Onion | 1 Small, sliced | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| Water | 2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| 1/2 cup mayonnaise or salad dressing | ||
| Ripe olives | 6 , pitted | |
| package | 1 | |
| Fordhook lima beans | ||
| 1/2 cup bottled Italian salad dressing | ||
| 4 cups broken mixed salad greens | ||
| 3 medium-size tomatoes, peeled and sliced | ||
| 3 hard-cooked eggs, shelled and quartered | ||
Directions
1. Combine chicken breasts with onion, salt, pepper, bay leaf and water in a large saucepan; cover. Simmer 30 minutes, or just until tender.
2. Remove from broth, cool until easy to handle, then pull off skin. Remove meat from each half of breast in one piece; place in one layer in a shallow dish. Chill.
3.Strain broth into a 2-cup measure; chill just until fat rises to top, then skim.
4. Soften gelatin in 1 cup of the broth in a small saucepan. (Save any remaining to add to soup.) Heat gelatin mixture, stirring constantly, just until gelatin dissolves; pour into a small bowl. Blend in mayonnaise or salad dressing; chill, stirring several times, 20 minutes, or until as thick as unbeaten egg white.
5. Spoon part over chilled chicken breasts to make a thick layer, then repeat with remaining until chicken is evenly glazed. Cut each olive into 6 slivers, arrange, petal fashion, on top of each glazed chicken breast; chill until gelatin is firm.
6. Cook lima beans, following label directions; drain. Toss with 1/4 cup of the Italian dressing in a small bowl; cover. (This much can be done early in the day, or even a day ahead.) If making ahead, store in the refrigerator until ready to use.
7. When ready to serve, place salad greens in a large shallow bowl; drizzle remaining 1/4 cup Italian dressing over; toss lightly to mix. Top with tomato slices; mound lima beans in center, then arrange chicken breasts, spoke fashion, around beans; place quartered eggs around edge of bowl. Garnish with a cherry-tomato flower, if you wish. To make, cut a cherry tomato into eighths from tip almost to stem end; separate "petals" slightly; stuff with a ripe olive and top with a sprig of parsley.
2. Remove from broth, cool until easy to handle, then pull off skin. Remove meat from each half of breast in one piece; place in one layer in a shallow dish. Chill.
3.Strain broth into a 2-cup measure; chill just until fat rises to top, then skim.
4. Soften gelatin in 1 cup of the broth in a small saucepan. (Save any remaining to add to soup.) Heat gelatin mixture, stirring constantly, just until gelatin dissolves; pour into a small bowl. Blend in mayonnaise or salad dressing; chill, stirring several times, 20 minutes, or until as thick as unbeaten egg white.
5. Spoon part over chilled chicken breasts to make a thick layer, then repeat with remaining until chicken is evenly glazed. Cut each olive into 6 slivers, arrange, petal fashion, on top of each glazed chicken breast; chill until gelatin is firm.
6. Cook lima beans, following label directions; drain. Toss with 1/4 cup of the Italian dressing in a small bowl; cover. (This much can be done early in the day, or even a day ahead.) If making ahead, store in the refrigerator until ready to use.
7. When ready to serve, place salad greens in a large shallow bowl; drizzle remaining 1/4 cup Italian dressing over; toss lightly to mix. Top with tomato slices; mound lima beans in center, then arrange chicken breasts, spoke fashion, around beans; place quartered eggs around edge of bowl. Garnish with a cherry-tomato flower, if you wish. To make, cut a cherry tomato into eighths from tip almost to stem end; separate "petals" slightly; stuff with a ripe olive and top with a sprig of parsley.
Chef
